Italian Picnic Bread

Italian Picnic Bread

A tasty gluten free bread recipe that is full of yummy eggplant and cheese for an interesting Italian style lunch or party idea.

  • 2 x 7g sachets dried yeast (or 3 teaspoons)
  • 2 teaspoons sugar
  • 1 cup warm fat reduced milk
  • 500g Healtheries Gluten Free Bread Mix
  • 1 cup finely grated parmesan cheese
  • 4 eggs, beaten
  • 125g oil (or melted butter)
  • 1 eggplant, sliced
  • 2 Tbsp vegetable oil (for grilling eggplant)
  • 1 ½ cups grated reduced fat mozzarella
  • ½ cup pitted black olives
  • 1 red capsicum, grilled until skin is blackened, peeled, seeded and thinly sliced

Makes

12 slices

Method

  1. Mix the yeast, sugar and ½ cup milk together. Leave for 15 minutes or until frothy.
  2. Sift the bread mix into a warm bowl. Reserve 1 tablespoon of parmesan and add the rest to the bread mix.
  3. Mix the yeast mixture, eggs, remaining ½ cup milk and butter together.
  4. Pour into the bread mix and blend to a soft dough. Cover with plastic film and leave in a warm place for about 30 minutes to rise.
  5. Brush the eggplant slices with oil. Grill on both sides until golden. Drain on paper towels.
  6. Put half of the dough into a greased 10 x 25cm bread tin. Top with half the mozzarella, and all of the eggplant, olives and capsicum. Top with remaining mozzarella. Press the rest of dough over filling.
  7. Cover and leave in a warm place for about 10 to 15 minutes. Meanwhile, preheat the oven to 200°C.
  8. Sprinkle the top with parmesan. Bake for 35 to 40 minutes until risen and golden brown. Cool slightly before turning out.

Serving Suggestions

Serve this bread in thick slices for lunch or a picnic.

Nutritional Information

Average Quantity per Serve

Energy 1680kJ (401Cal)
Protein 14.9g
Fat, Total 21.3g
- Saturated 5.3g
Carbohydrate 36.8g
- Sugars 5.6g
Dietary Fibre 1.4g
Sodium 581mg
 
 
 
 
 
 

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